Vegan Tater Tot Casserole Recipe
This vegan tater tot casserole recipe delivers all the comfort food coziness you expect from the original, but with a hearty lentil base and creamy plant-based mushroom sauce underneath the golden, crispy tater tots. Delicious!
Sometimes you want to go the extra mile for dinner. And friends, this tater tot casserole is worth the effort. Lentils swap in for the ground beef, making a more wholesome alternative than store-bought vegan substitutes. It’s got a velvety mushroom sauce (no canned soup here!), vegan cheddar, and then the real show-stopper: homemade tater tots. They make that crispy topping even better! The whole package is unbelievably delicious and sure to get your family running to the table.
Why This Tater Tot Casserole Is Even Better Than the Original
This is a meal that’s warm, nostalgic, and oh so satisfying. If you grew up eating the traditional tater tot casserole recipe, you’re going to love this from-scratch plant-based version even more!
- Lentils are the protein. I know not everyone likes vegan ground beef, so I’ve used lentils instead. They’ve got a fantastic earthy flavour that works well as a swap for beef. (I love them in this walnut lentil bolognese too!)
- Hearty and filling. This is a complete meal in a casserole dish, no sides needed!
- A total crowd-pleaser. Make this for a potluck and everyone will ask you for the recipe (yes, even the meat eaters). No one can resist a creamy casserole with a crispy top!
Notes on Ingredients
There are a few different components of this tater tot casserole recipe. Here, we’ll give a quick overview. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Lentil Base:
- Olive oil
- Aromatics – Yellow onion, celery, and garlic add flavour to the lentils.
- Seasonings – Ground cumin, smoked paprika, dried thyme, black pepper, and salt.
- Lentils – You can use brown or green lentils, but either way, they will need to be cooked first.
- Cooked lentils – The hearty, protein-rich base of the casserole.
- Corn – Use fresh or frozen.
Creamy Mushroom Sauce:
- Vegan butter – I like to use my homemade vegan butter.
- Cremini mushrooms – White mushrooms work too, but cremini have a deeper flavour.
- All-purpose flour
- Plant milk – Make sure it’s unsweetened and unflavoured.
- Seasonings – Salt, black pepper, and garlic powder.
- Dijon mustard – For subtle tang and complexity.
- Apple cider vinegar – To brighten and balance the richness.
- Nutritional yeast – This adds a cheesy flavour to the sauce.
Topping:
- Vegan cheddar cheese
- Vegan tater tots – I used my homemade tater tots, but store-bought vegan tots work too.
- Neutral oil or spray
How to Make Vegan Tater Tot Casserole
This is just a quick overview of the process. You’ll find the full instructions later in the post.
- Cook the lentil base. Sauté the onion and celery in a skillet over medium heat. Add the garlic and cook until fragrant, then add the spices followed by the lentils and corn. Cook for 2 to 3 minutes. Transfer to a greased baking dish.
- Brown the mushrooms. Cook the mushrooms with the vegan butter in the same skillet, until they’re browned and the moisture cooks off.
- Make the sauce. Stir in the flour and cook for a minute. Slowly stir in the plant milk and simmer until thickened.
- Assemble the casserole. Pour the sauce over the lentils, sprinkle with vegan cheese, and top with the tater tots. Spray or drizzle with oil.
- Bake until golden. Bake in a 375ºF oven for 40 to 45 minutes, or until bubbly and crisp. Broil for 2 to 3 minutes if desired for extra crunch. Rest 10 minutes, then serve.
Variation Ideas
You can put your own spin on this tater tot casserole if you’d like. Here are some ideas to get you started.
- Try a different protein. Swap the lentils for vegan ground beef or crumbled tempeh.
- Swap out the corn. Add frozen peas, green beans, or carrots instead.
- Skip the cheese. It’ll still be delicious without it!
- Make it gluten-free. Use gluten-free flour and make sure the tater tots are also gluten-free (my homemade recipe is!).
Serving Suggestions
As I mentioned above, you really don’t need a side dish, but if you want to add something extra, try a simple vegetable side like air fryer asparagus or a salad. This roasted garlic bread would be a great pairing too!
Storage and Reheating
- Refrigerator: Store leftover tater tot casserole in an airtight container in the refrigerator for up to 4 days.
- Freezer: This casserole can also be frozen for up to 2 months, either before or after baking.
- To reheat: Reheat in the oven or air fryer to keep the tater tots crisp. I recommend thawing frozen tater tot casserole in the fridge for quicker and more even reheating.
More Vegan Casserole Recipes
Enjoy friends! If you make this vegan tater tot casserole, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Tater Tot Casserole
Ingredients
Lentil Base
- 1 tablespoon olive oil, 15mL
- 1 medium yellow onion, finely diced – 150g
- 2 stalks celery, finely diced – 120g
- 3 cloves garlic, minced – 9g
- 1/2 teaspoon ground cumin, 1g
- 1/2 teaspoon smoked paprika, 1g
- 1/2 teaspoon dried thyme, 0.5g
- 1/4 teaspoon black pepper, 1g
- 3/4 teaspoon salt, 4.5g
- 1 cup cooked brown or green lentils, 180g
- 1/2 cup corn kernels, fresh or frozen, thawed – 75g
Creamy Vegan Mushroom Sauce
- 2 tablespoons vegan butter, 28g
- 8 ounces cremini mushrooms, finely chopped – 225g
- 2 tablespoons all-purpose flour, 16g
- 1 1/4 cups unsweetened plant milk, 300mL
- 1/2 teaspoon salt, 3g
- 1/4 teaspoon black pepper, 1g
- 1/2 teaspoon garlic powder, 1.5g
- 1/2 teaspoon Dijon mustard, 2.5g
- 1-2 teaspoons apple cider vinegar, 5-10mL
- 1 tablespoon nutritional yeast, 10g
Assembly
- 1 1/2 cups shredded vegan cheddar cheese, 150g
- 5-6 cups homemade vegan tater tots, 700-800g
- Oil spray or 1–2 teaspoons neutral oil, 5-10mL
Instructions
Prepare the lentil base:
- Preheat the oven to 375°F (190°C). Lightly grease a 9 × 13 inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the onion and celery and sauté for 5–7 minutes, until soft and lightly golden. Add the garlic and cook for about 30 seconds, until fragrant.
- Stir in the ground cumin, smoked paprika, dried thyme, black pepper, and salt. Add the cooked lentils and corn and cook for 2–3 minutes, stirring well, until everything is evenly seasoned and warmed through.
- Spread the lentil mixture evenly in the prepared baking dish and gently press it into an even layer.
Make the creamy vegan mushroom sauce:
- In the same skillet, melt the vegan butter over medium heat. Add the chopped mushrooms and cook for 6–8 minutes, stirring occasionally, until they release their moisture and begin to brown.
- Sprinkle the flour evenly over the mushrooms and stir well. Cook for 1 minute to remove the raw flour taste.
- Slowly pour in the plant milk, stirring constantly. Bring to a gentle simmer and cook for 4–6 minutes, until thick and creamy.
- Season with salt, black pepper, garlic powder, Dijon mustard, apple cider vinegar, and nutritional yeast. Taste and adjust seasoning as needed. Remove from heat.
Assemble the casserole and bake:
- Pour the warm mushroom sauce evenly over the lentil layer, spreading gently to fully cover it.
- Sprinkle the shredded vegan cheddar cheese evenly over the sauce.
- Arrange the tater tots on top in a single, even layer. Lightly spray with oil or drizzle with 1–2 teaspoons neutral oil to help them crisp during baking.
- Bake uncovered for 40–45 minutes, until the casserole is bubbling around the edges and the tater tots are deeply golden and crisp.
- For extra crispiness, broil for 2–3 minutes at the end, watching closely.
- Let the casserole rest for 10 minutes before serving.
Notes
- Refrigerator: Store leftover tater tot casserole in an airtight container in the refrigerator for up to 4 days.
- Freezer: This casserole can also be frozen for up to 2 months, either before or after baking.
- To reheat: Reheat in the oven or air fryer to keep the tater tots crisp. I recommend thawing frozen tater tot casserole in the fridge for quicker and more even reheating.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
